Japanese Azuki Bean and Chestnut Granola with Sake Yogurt Whip

Name: Japanese Azuki Bean and Chestnut Granola with Sake Yogurt Whip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 2½ cups (250 g) Old-fashioned rolled oats; ¾ cup (120 g) Roasted unsalted azuki beans, dried and roasted or canned and drained, patted dry; ¾ cup (120 g) Roasted peeled chestnuts, halved or coarsely chopped; ½ cup (70 g) Raw pumpkin seeds; ¼ cup (40 g) White sesame seeds; 4 tablespoons (50 ml) Unsalted coconut oil, melted; 3 tablespoons (45 ml) Mirin (sweet rice wine); ¾ teaspoon (4 ml) Low-sodium soy sauce; ¼ teaspoon (1½ g) Sea salt; 1½ cups (360 g) Greek yogurt, full-fat, cold; 2 tablespoons (30 ml) Sake (Japanese rice wine); 1 tablespoon (21 g) Japanese acacia honey or light honey; ¼ teaspoon (1 g) Fresh yuzu or lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A sophisticated breakfast granola inspired by Japanese flavors, combining roasted azuki beans and chestnuts with a touch of mirin sweetness and a hint of soy umami. Served with a silky sake-infused whipped yogurt topping that adds elegance and depth. The granola is lightly sweetened and nutty, with a delicate crunch that contrasts beautifully with the creamy yogurt.

Prep: 15 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 35 min
Makes: About 3 cups granola plus 1½ cups whipped yogurt topping (6 servings)

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Ingredients

6 servings

For the granola
2½ cups (250 g) Old-fashioned rolled oats
¾ cup (120 g) Roasted unsalted azuki beans, dried and roasted or canned and drained, patted dry
¾ cup (120 g) Roasted peeled chestnuts, halved or coarsely chopped
½ cup (70 g) Raw pumpkin seeds
¼ cup (40 g) White sesame seeds
4 tablespoons (50 ml) Unsalted coconut oil, melted
3 tablespoons (45 ml) Mirin (sweet rice wine)
¾ teaspoon (4 ml) Low-sodium soy sauce
¼ teaspoon (1.5 g) Sea salt
For the sake yogurt whip
1½ cups (360 g) Greek yogurt, full-fat, cold
2 tablespoons (30 ml) Sake (Japanese rice wine)
1 tablespoon (21 g) Japanese acacia honey or light honey
¼ teaspoon (1 g) Fresh yuzu or lemon zest, finely grated (optional)

Equipment (7)

Large baking sheet (18×13 inches / 45×33 cm)
Large mixing bowl
Small saucepan
Whisk or fork
Parchment paper
Measuring spoons and cups
Medium bowl (for yogurt whip)

Steps

Before you start

Preheat oven to 325°F (163°C)
Line a large baking sheet with parchment paper
Use roasted unsalted azuki beans and roasted peeled chestnuts (canned or frozen work well)
Have all dry ingredients measured before starting

1
Toast oats and seedsOven 325°F / 165°C
- In a large mixing bowl, combine the rolled oats, pumpkin seeds, and sesame seeds.
- Spread the mixture across a large 18×13-inch (45×33 cm) baking sheet lined with parchment paper.
- Toast in a preheated 325°F (163°C) oven for 8–10 minutes, stirring halfway through, until the oats are lightly fragrant and beginning to turn light golden.
- The mixture should smell toasty but not brown.
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Ready when: Oats are light golden and fragrant, not browned
Tip: Stir halfway through to ensure even toasting and prevent the sesame seeds from burning.
2
Make mirin-soy coating
- While the oats toast, combine the mirin and low-sodium soy sauce in a small saucepan over medium heat.
- Stir for 1–2 minutes until the mixture is warm and well blended.
- Remove from heat and stir in the melted coconut oil and sea salt.
- Let cool for 1 minute.
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Ready when: Mixture is warm and homogeneous, not separated
Tip: Don't let the soy and mirin boil; they just need to warm together.
3
Coat oat mixture
- Remove the baking sheet from the oven.
- Drizzle the warm mirin-soy coating over the toasted oats and seeds, then toss gently but thoroughly with a fork or large spoon until every piece is lightly coated.
- The mixture should feel slightly wet but not clumpy.
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Ready when: Every oat and seed is lightly and evenly coated
Tip: Use a gentle hand when tossing so you don't crush the oats or break the larger seeds.
4
Add beans and chestnuts
- Fold in the roasted azuki beans and chopped chestnuts, tossing until they are evenly distributed throughout the coated oat mixture.
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Ready when: Azuki beans and chestnuts are evenly distributed
Tip: If your canned azuki beans are very wet, pat them dry with paper towels first to avoid the granola clumping.
5
Bake granolaOven 325°F / 165°C
- Spread the mixture evenly across the same parchment-lined baking sheet in a single layer.
- Return to the 325°F (163°C) oven and bake for 20–25 minutes, stirring gently every 8 minutes, until the granola is golden brown and the oats have a light crunch.
- The mixture will continue to crisp as it cools.
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Ready when: Granola is golden brown and smells nutty and caramelized; oats have firmed up
Tip: Don't skip the gentle stirring every 8 minutes—it ensures even baking and prevents edges from burning while the center remains soft.
6
Cool completely
- Spread the baked granola on the parchment paper and let cool at room temperature for 30 minutes without stirring.
- As it cools, the coating will harden and the granola will become crunchier.
- Resist the urge to stir during cooling, as this helps the granola clump slightly into clusters rather than remaining entirely loose.
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Ready when: Granola is completely cool to the touch and hard
Tip: Cooling undisturbed allows the mirin glaze to set and creates a more satisfying crunch.
7
Prepare sake yogurt whip
- In a medium bowl, combine the cold Greek yogurt, sake, honey, and optional yuzu zest (or lemon zest).
- Whisk with a fork or small whisk for 30–40 seconds until the mixture is smooth, creamy, and slightly foamy.
- The yogurt should lighten slightly in color and have an airy, whipped texture without being separated.
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Ready when: Yogurt is smooth, creamy, and slightly airy
Tip: Keep the yogurt cold and work quickly—over-whipping will break down the yogurt and make it grainy. You want a light, mousse-like texture.
8
Assemble and serve
- Divide the cooled granola among 6 bowls or serving glasses.
- Top each portion with a generous dollop of the sake yogurt whip (about ¼ cup / 60 ml).
- Serve immediately so the granola stays crispy.
- If desired, garnish with a pinch of extra sesame seeds or a tiny yuzu zest curl.
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Ready when: Granola is in bowls and topped with whipped yogurt
Tip: Serve immediately so the granola maintains its crunch. The yogurt acts as a cool, creamy counterpoint to the warm spices and roasted flavors.

Good to know

Tips

If you can't find roasted azuki beans, you can toast raw dried azuki beans yourself in a dry pan over medium heat for 5–7 minutes, shaking often, until fragrant. Alternatively, use canned roasted azuki beans (sold in many Asian markets) and pat them dry before adding.
The mirin-soy coating is the soul of this granola—the umami from soy paired with the gentle sweetness of mirin creates a sophisticated backdrop for the nuttiness. Don't skip either ingredient.
For a more pronounced sake flavor, add an extra ½ tablespoon of sake to the yogurt whip, but don't exceed 2½ tablespoons total or the yogurt may become too thin.
This granola pairs beautifully with fresh fruit such as sliced pear, persimmon, or berries, or simply topped with a drizzle of additional honey.

Make ahead

The granola can be baked and cooled up to 5 days ahead. Store in an airtight container at room temperature. The sake yogurt whip is best made fresh no more than 4 hours before serving; if made ahead, cover and refrigerate.

Storage & reheating

Granola: Airtight container at room temperature for up to 5 days. Sake yogurt whip: Covered in the refrigerator for up to 3 days. Do not freeze the yogurt whip. For best results, assemble and serve immediately.

Substitutions

Roasted unsalted azuki beans → Black soybeans or small red beans. Use the same amount; the flavor profile will be slightly earthier but equally delicious.
Roasted peeled chestnuts → Roasted macadamia nuts or unsalted peanuts. Maintain the ¾ cup / 120 g amount. Macadamias offer a similar buttery texture; peanuts provide a different but complementary nuttiness.
Sake (Japanese rice wine) → Mirin or a touch of vanilla extract. Use 1 tablespoon / 15 ml mirin for a slightly sweeter yogurt, or ½ teaspoon vanilla for a gentler flavor without alcohol.
Fresh yuzu or lemon zest → Lime zest or additional lemon zest. Yuzu is optional; lime and lemon both provide bright acidity. Use the same amount.